TW202203784A - 米飯、其製造方法、炊飯用調味液、米飯改良劑及其使用方法 - Google Patents

米飯、其製造方法、炊飯用調味液、米飯改良劑及其使用方法 Download PDF

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TW202203784A
TW202203784A TW110123145A TW110123145A TW202203784A TW 202203784 A TW202203784 A TW 202203784A TW 110123145 A TW110123145 A TW 110123145A TW 110123145 A TW110123145 A TW 110123145A TW 202203784 A TW202203784 A TW 202203784A
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Taiwan
Prior art keywords
rice
mass
glucanotransferase
less
amylase
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TW110123145A
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English (en)
Chinese (zh)
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白石旭
藤原慎平
大辻吉彰
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日商味滋康控股有限公司
日商味滋康有限公司
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Publication of TW202203784A publication Critical patent/TW202203784A/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
TW110123145A 2020-07-01 2021-06-24 米飯、其製造方法、炊飯用調味液、米飯改良劑及其使用方法 TW202203784A (zh)

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JP2020114281 2020-07-01
JP2020-114281 2020-07-01

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TW202203784A true TW202203784A (zh) 2022-02-01

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TW110123145A TW202203784A (zh) 2020-07-01 2021-06-24 米飯、其製造方法、炊飯用調味液、米飯改良劑及其使用方法

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JP (2) JP7468875B2 (enrdf_load_stackoverflow)
TW (1) TW202203784A (enrdf_load_stackoverflow)
WO (1) WO2022004402A1 (enrdf_load_stackoverflow)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116439375A (zh) * 2022-01-08 2023-07-18 吕钟舟 一种改良陈米增鲜增香米饭稻米营养强化添加剂及制备方法
JPWO2024095954A1 (enrdf_load_stackoverflow) 2022-10-31 2024-05-10
WO2024181489A1 (ja) * 2023-03-02 2024-09-06 株式会社Mizkan Holdings 食品組成物
WO2025058070A1 (ja) * 2023-09-15 2025-03-20 天野エンザイム株式会社 米飯用改質剤、米飯改質方法、及び米飯の製造方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT76367B (en) * 1982-03-16 1985-11-11 Mars Inc Improved rapid cooking foodstuffs
JP4187305B2 (ja) * 1997-05-13 2008-11-26 江崎グリコ株式会社 耐熱性アミロマルターゼ
AU3418400A (en) 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
BRPI1014606A2 (pt) * 2009-07-01 2015-08-25 Amano Enzyme Inc Maltotriosil transferase, processo para produção e uso da mesma
JP2015181412A (ja) * 2014-03-25 2015-10-22 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 分岐オリゴ糖を含有する米飯改良用組成物
WO2019189065A1 (ja) * 2018-03-26 2019-10-03 味の素株式会社 澱粉含有食品の製造方法
JP7057259B2 (ja) * 2018-09-10 2022-04-19 カゴメ株式会社 穀類液化物の製造方法、穀類液化物及び穀類液化物の遊離糖含量抑制方法
JP7334410B2 (ja) * 2018-12-25 2023-08-29 味の素株式会社 米飯食品の製造方法
TWI848041B (zh) * 2019-01-10 2024-07-11 日商味之素股份有限公司 含澱粉之食品的製造方法、酵素組成物、含澱粉之食品的改質方法、含澱粉之食品的老化抑制方法及含澱粉之食品的食感改良方法
JP7354541B2 (ja) * 2019-01-15 2023-10-03 味の素株式会社 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤
JP6923580B2 (ja) * 2019-03-07 2021-08-18 オリエンタル酵母工業株式会社 米飯用品質保持剤および米飯の品質保持方法

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WO2022004402A1 (ja) 2022-01-06
JP7468875B2 (ja) 2024-04-16
JP2024071597A (ja) 2024-05-24

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